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Tuesday, May 30, 2006

Back to the food...

Since we just got back, I needed something that would use up stuff from the fridge and the pantry as we didn't have time to go out and shop for groceries just yet. I picked through the recipes and came up with one that used everything we had on hand. It got bonus points for using a shape of pasta we had not used before that I bought on a whim.

I used Cellentani pasta from Barilla in the recipe Creamy Stove-Top Macaroni and Cheese. This pasta is like a long version of Cavatappi. This quick to make recipe utilizes the time waiting for the pasta to cook to create a thick and creamy sauce that is packed with cheesy flavor. The recipe originally called for cream cheese, but since I didn't have any on hand, I used Laughing Cow'sCreamy Swiss Wedges. It melted well and the smooth swiss flavor went very well with the stronger Asiago and Provolone cheeses that I used. The bite from the mustard and Worcestershire was subtle, but added a nice background of flavor and just enough saltiness. If you wanted a less pungent cheese flavor, feel free to use cheddar which will also give it a classic yellow hue.

11 comments:

Looks yummy. You know, that kind of curly pasta is sold in my tiny village regularly under the name "ScoobyDoo". I always wondered about its real name. Funny that we can get that shape but we can't get a regular fix on rigatoni. *sigh* Sometimes they make weird choices here.

Ooh, i'm feeling homesick, this might be just what the doctor ordered. I'd use cheddar, but there's none here worth buying - on the other hand, real gouda just came to town, and Danablue is always on hand (love them industrial processing techniques).